Rustic Applesauce

A combination of sweet Braeburns and tart Granny Smiths gives this applesauce a pleasant balance. Mashing the apples creates a chunky sauce; for a smoother version, process part or all of the apple mixture in a food processor or blender. Crème fraîche gives the sauce a smooth, rich finish; substitute full-fat sour cream if your market doesn't carry it.

Ingredients

4 cups cubed peeled Braeburn or Pink Lady apple

4 cups cubed peeled Granny Smith apple

1/2 cup packed brown sugar

2 teaspoons grated lemon rind

3 tablespoons fresh lemon juice

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Dash of salt

2 tablespoons crème fraîche

Nutritional Information

Calories 140

Caloriesfromfat 12%

Fat 1.8g

Satfat 1g

Monofat 0.5g

Polyfat 0.2g

Protein 0.3g

Carbohydrate 32.5g

Fiber 2.3g

Cholesterol 3mg

Iron 0.5mg

Sodium 30mg

Calcium 31mg

Calories 140

Caloriesfromfat 12%

Fat 1.8g

Satfat 1g

Monofat 0.5g

Polyfat 0.2g

Protein 0.3g

Carbohydrate 32.5g

Fiber 2.3g

Cholesterol 3mg

Iron 0.5mg

Sodium 30mg

Calcium 31mg

How to Make It

Step 1

Combine first 8 ingredients in a Dutch oven over medium heat. Cook 25 minutes or until apples are tender, stirring occasionally.

Step 2

Remove from heat; mash to desired consistency with a fork or potato masher. Stir in crème fraîche. Serve warm or chilled.